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Essential oils of culinary herbs and spices display agonist and antagonist activities at human aryl hydrocarbon receptor AhR

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15310%2F18%3A73582653" target="_blank" >RIV/61989592:15310/18:73582653 - isvavai.cz</a>

  • Result on the web

    <a href="http://www.sciencedirect.com/science/article/pii/S0278691517307160" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0278691517307160</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.fct.2017.11.049" target="_blank" >10.1016/j.fct.2017.11.049</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Essential oils of culinary herbs and spices display agonist and antagonist activities at human aryl hydrocarbon receptor AhR

  • Original language description

    Essential oils (EOs) of culinary herbs and spices are used to flavor, color and preserve foods and drinks. Dietary intake of EOs is significant, deserving an attention of toxicologists. We examined the effects of 31 EOs of culinary herbs and spices on the transcriptional activity of human aryl hydrocarbon receptor (AhR), which is a pivotal xenobiotic sensor, having also multiple roles in human physiology. Tested EOs were sorted out into AhR-inactive ones (14 EOs) and AhR-active ones, including full agonists (cumin, jasmine, vanilla, bay leaf), partial agonists (cloves, dill, thyme, nutmeg, oregano) and antagonists (tarragon, caraway, turmeric, lovage, fennel, spearmint, star anise, anise). Major constituents (&gt; 10%) of AhR-active EOs were studied in more detail. We identified AhR partial agonists (carvacrol, ligustilide, eugenol, eugenyl acetate, thymol, ar-turmerone) and antagonists (transanethole, butylidine phtalide, R/S-carvones, p-cymene), which account for AhR-mediated activities of EOs of fennel, anise, star anise, caraway, spearmint, tarragon, cloves, dill, turmeric, lovage, thyme and oregano. We also show that AhR-mediated effects of some individual constituents of EOs differ from those manifested in mixtures. In conclusion, EOs of culinary herbs and spices are agonists and antagonists of human AhR, implying a potential for food-drug interactions and interference with endocrine pathways.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    30108 - Toxicology

Result continuities

  • Project

    <a href="/en/project/GA17-02718S" target="_blank" >GA17-02718S: INTERACTIONS OF ESSENTIAL OILS FROM CULINARY SPICES AND HERBS WITH ENDOCRINE AND DETOXICATION SIGNALLING PATHWAYS</a><br>

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Others

  • Publication year

    2018

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Food and Chemical Toxicology

  • ISSN

    0278-6915

  • e-ISSN

  • Volume of the periodical

    111

  • Issue of the periodical within the volume

    JAN

  • Country of publishing house

    GB - UNITED KINGDOM

  • Number of pages

    11

  • Pages from-to

    374-384

  • UT code for WoS article

    000423248100032

  • EID of the result in the Scopus database

    2-s2.0-85037147903